The aim of this work is to improve the nutritional properties of kununzaki drink with the addition of cocoa powder and also increasing the utilization of cocoa powder because of its antioxidants activities (anti-ageing). Kununzaki was prepared using sorghum as the base and supplemented with cocoa powder as varied levels. The most preferred sample (80/20%) was chosen following sensory evaluation for further analysis. The effect of cocoa powder on the proximate composition, physico-chemical properties, minerals, antioxidant and the sensory characteristics of the enriched drink were assessed. The added cocoa powder increased the protein, ash, fat and moisture content from 1.40 to 3.12%, 0.16 to 0.38%, 0.38 to 0.93% and 84.95 to 91.20%, respectively and decreased the carbohydrate and energy content from 12.26 to 5.75% and 61.10 to 39.11 kJ, respectively. The pH and titratable acidity had an inverse relationship and were within limit. The results also showed that enrichment of kununzaki with cocoa powder increased the mineral contents significantly (P>0.05). The antioxidant activities in the drink increased from 40 to 50%. There were significant differences in the assessed sensory qualities. The addition of cocoa powder increased the nutritional properties of kununzaki drink thereby making it more suitable for all ages.
Key words: Kununzaki, cocoa powder, proximate, antioxidant, sensory.
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